Garlic Tofu Drunken Noodles

Recipe adapted from Half Baked Harvest.

Ingredients:

• 1 package of extra firm tofu
• 2 TBSP + extra cornstarch
• 1 TBSP olive oil
• Salt, to taste
• 14-16 oz. wide rice noodles
• 2/3 c. soy sauce
• 1/2 c. sweet Thai chili sauce
• 1/4 c. sesame oil
• 1/4 c. rice wine vinegar
• 2 TBSP sushi ginger, chopped
• 1/2 c. water
• Chili flakes, to taste
• 8 oz. green beans or asparagus
• 2 TBSP butter
• 1 shallot, minced
• 2 bell peppers, thickly sliced
• 1 bunch of green onions, chopped
• 8 garlic cloves, minced
• Serve with basil or Thai basil, chopped and sesame seeds

Directions:

1. Prep Tofu: Drain/press tofu between towels for at least 30 minutes, and then cube the tofu. Add cubed tofu to a bowl, then add 1 heaping TBSP of cornstarch, 1 TBSP olive oil, and salt to taste. Toss to combine.
2. Rice Noodles: Prepare rice noodles according to package, except undercook the noodles because they will finish cooking in the sauce. Drain and set aside.
3. Prep Sauce: In a bowl, combine soy sauce through chili flakes. Set aside.
4. Chop Veggies: In a bowl, add the shallot, bell peppers, and green onions. Set aside. Chop the garlic and leave on cutting board until ready to use.
5. Cook Tofu: Heat a large skillet over medium-high heat. Add a little olive oil, and when oil is hot, add the tofu to the pan. Try to keep the tofu from touching each other, but leave the tofu otherwise undisturbed for 3 minutes, or until golden, then flip the tofu. Continue cooking, minimally moving the tofu, until the tofu is crispy. Remove from pan to a paper towel lined plate.
6. Cook Veggies and Sauce: In the same skillet you cooked the tofu, add the green beans/asparagus, and cook until charred and beginning to get slightly tender. Place the lid on the skillet if necessary. Once the beans/asparagus are beginning to get tender, add the butter through green onions and saute for 2 minutes, then add the garlic, and saute for 30 seconds – 1 minute. Add 3/4 of the sauce mixture, and once the sauce comes to a simmer, add the undercooked rice noodles, and toss to combine. With the remaining sauce, add 1 TBSP cornstarch, and whisk to combine. Add the cornstarch slurry to the pan and toss to combine. Continue cooking until sauce has thickened and rice noodles are al dente.
7. Plate: Scoop the noodle mixture into a bowl, top with the tofu, and garnish with basil and sesame seeds.

Garlic Tofu Drunken Noodles: